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Cupcakes

Yields 24 cupcakes
63 batches!
3 ½ cups of flour (full amount= 220.5 cups) $.07 per cup $17.59 (sams club 25 lb bag)
3 teaspoons baking powder (189 teaspoons or 4 cups) $.88 per cup $3.56 (sams club 60 oz.
container)
1 1/3 cup sugar (83.79 cups sugar) $.26 per cup $21.79 (sams club 10 lb. bag)
½ teaspoon salt (31.5 teaspoons) $0.004 per teaspoon $.13 (Walmart great value)
1 ½ cup milk (94.5 cups) $.12 per cup $11.40 (sams club 1% milk)
½ cup vegetable oil (31.5 cups) $.31 per cup $9.76 (sams club 3-quart pack)
½ cup butter (31.5 cups) $.42 per cup $13.23 (Walmart imperial)
2 Tablespoons sour cream (126 Tablespoons) $.06 per Tablespoon $7.95 (Walmart daisy sour
cream 24 oz)
1 teaspoon vanilla extract (63 teaspoons) $.02 per teaspoon $1.63 (Sams club McCormick
imitation vanilla)
2 eggs (126 eggs) $.12 per egg $14.05 (Walmart great value)
Frosting
Yields enough to frost 24 cupcakes
63 batches
¾ cup packed light brown sugar (47 ¼ cups) $.13 per cup $6.17 (Walmart great value 2 lb bag)
¼ cup water (15 ¼ cups)
¼ teaspoon salt (15.75 teaspoons) $0.004 per teaspoon $0.06 (Walmart great value)
1 ½ cups unsalted butter (94.5 cups) $.42 per cup $39.69 (Walmart imperial)
5 cups powdered sugar (315 cups) $.17 per cup $53.76 (sams club 7 lb bag)
1 Tablespoon milk (63 Tablespoons) $0.008 per Tablespoon $0.47
Pecan filling
Yields 16 cups
Each cupcake filled with 1 tablespoon
256 cupcakes filled in 1 batch
6 batches
1 pound sugar (12 cups) $3.12 (sams club 10 lb. bag)
1 pound brown sugar (21 cups) $2.73 (Walmart great value 2 lb bag)
8 ounces butter (12 sticks) $.42 per cup $2.52 (Walmart imperial)
1 teaspoon salt (6 teaspoons) $0.004 per teaspoon $0.02 (Walmart great value)
20 eggs (120 eggs) $14.40
2 ½ pints corn syrup (30 cups) $.97 per cup $29.10 (Walmart great value corn syrup)
2 teaspoons vanilla extract (12 teaspoons) $.02 per teaspoon $.24 (Sams club McCormick
imitation vanilla)
1 ½ pounds pecan halves (3 pounds) $2.37 per cup $28.44
Grand Total for Cupcakes: $281.81

Hasty Hats
Yields 30
100 Batches!
3/4 cup parmesan cheese (75 cups) $1.13 per cup $84.52
1 cup mayonnaise (100 cups) $.56 per cup $56.13
1/3 cup green onions (33 cups) $.65 per cup $21.56
30 Ritz crackers (3000 Ritz) 630 Ritz per box $0.01 per cracker $31.81
Grand Total for Hasty Hats: $194.02
Pigs in a Blanket
1 pack of 28 oz. smokies contains roughly 80 smokies
Need minimum 4500 smokies
57 packs of 28 oz. smokies $4.46 per package $250.88
Dough
1 batch yields 32 ounces (enough for 96 smokies)
47 Batches!
2 teaspoons active dry yeast (94 teaspoons) $.19 per teaspoon $17.86 (Walmart Fleishman’s)
4 ½ cups bread flour (211 1/2 cups flour) $.08 per cup $16.92 (sams club)
2 teaspoons salt (94 teaspoons) $0.004 per teaspoon $.38 (Walmart great value)
2 Tablespoons olive oil (94 Tablespoons) $.07 per tablespoon $6.58 (Walmart great value)
Grand Total for Pigs in a Blanket: $292.62

Fruit
1 Watermelon piece on each table
Watermelon (5) $37.35 (Walmart)
Grapes (10 3lb. bags) $59.20
Cantaloupe (15 cantaloupe) $29.70 (sams club)
Blueberries (2 18 oz. bags) $9.96 (sams club)
Lemons (for water) (2 2lb bags) $7.48 (Walmart)
Grand Total for Fruit: $143.69

Paper Products
330 pack from sams club (5 packs) $12.48 per pack $62.40
3000 pack napkins $13.57
330 count plastic cups (5 packs) $8.48 per pack $42.40
Grand Total for Paper Products: $118.37
Cupcake Recipe
3 ½ cups of flour
3 teaspoons baking powder
1 1/3 cup sugar
½ teaspoon salt
1 ½ cup milk
½ cup vegetable oil
½ cup butter
2 Tablespoons sour cream
1 teaspoon vanilla extract
2 eggs (126 eggs
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn
mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until
it resembles a fine sand like texture.
2. Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
3. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are
visible. Scrape down the bowl and mix for another 20 seconds.
4. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake
liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-
25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a cooling
rack before frosting.

Frosting Recipe
Brown Sugar Frosting
 3/4 cup packed dark brown sugar
 1/4 cup water
 1/4 teaspoon salt
 1 1/2 cups unsalted butter, softened and divided
 4 1/2 to 5 cups powdered sugar
 1 tablespoon milk
 In a small saucepan, bring brown sugar, water, and salt to a boil. Cook for about 1 minute,
stirring to dissolve sugar. Add 1/2 cup butter and stir until melted. Let mixture cool to room
temperature.
 Combine cooled brown sugar mixture and remaining butter in the bowl of an electric mixer.
Beat until smooth.
 Gradually beat in powdered sugar. Beat in milk.
 Using a piping bag fitted with a large tip, frost the cupcakes.
Pecan Filling Recipe
1 pound sugar
1 pound brown sugar
8 ounces butter
1 teaspoon salt
20 eggs
2 ½ pints corn syrup
2 teaspoons vanilla extract
1 ½ pounds pecan halves
1. Place sugar, brown sugar, butter and salt in mixing bowl
2. Mix until all ingredients are evenly blended
3. With machine running, gradually add eggs until absorbed
4. Add corn syrup and vanilla. Mix well.
5. Place in a pot and bring mixture to a boil and let it thicken.
Hasty Hats Recipe
3/4 cup parmesan cheese
1 cup mayonnaise
1/3 cup green onions
30 Ritz crackers
Stir together onions, cheese, and mayonnaise until well blended, adding more mayonnaise if
necessary to make firm spreading consistency. Spread on bread or cracker and place under
broiler until lightly browned.
Pigs in a Blanket Recipe
Dough
2 teaspoons active dry yeast
4 ½ cups all-purpose flour
2 teaspoons salt
2 Tablespoons olive oil
1. Put 1 3/4 cups/420 milliliters lukewarm water in a mixing bowl (use a stand mixer or food processor if
you prefer). Sprinkle yeast over water and let dissolve, about 2 minutes.

2. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It
may look a little rough or pockmarked.

3. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks
smooth, 3 to 4 minutes.

Cut dough out to roll onto lil smokies. (1 batch of dough should cover at least 96 smokies)

Cook at 375°F for 12-15 min, or until dough is cooked.


HACCP
Hasty Hats Pigs in a Blanket Cupcakes Fruit

Food may be  Lil smokies  Cross  Cross


Possible Hazards dangerous if: not cooked contamination contamination
 Left out longer adequately from handling  Improper
than 2 hours  Held at raw products holding
 Handled with improper  Salmonella temperature
dirty hands temperature  Improper
storing
 Team members  Lil smokies  Team  Team
Critical Control should wash need to be members members
Points their hands cooked to should wash should wash
before handling 140°F prior their hands their hands
ANY food to serving when before
 Food should be  Pigs in a switching handling food
kept warm as blanket need between tasks  Fruit should
long as possible to be held at  Cupcakes be kept in
until serving 140°F or must be fridge until
time warmer to thouroughly moved to the
prevent cooked Hart, and
bacterial  Cupcakes from there
growth should be should be
stored in a kept on ice
fridge until all
food is
transported to
the Hart
 Hasty Hats  After cooking  When  The fruit
Procedures & should be dish for the switching should be
Standards cooked the recommended between tasks kept cold for
morning of the time, check such as as long as
fashion show the internal making possible
 If possible, they temperature cupcakes to before
should be of the making serving
reheated 30 smokies frosting, be
minutes prior to before sure to wash
serving time removing your hands to
 Hasty hats may from oven remove any
be stored in a  Pigs in a trace of raw
crock pot to Blanket will material that
be kept in a
keep them crock pot may cross
warm, and when served. contaminate
serve as needed Crock pot  Before
should be set removing
to 140°F and cupcakes
should be from the
checked prior oven, be sure
to serving to to check that
ensure they are
accuracy. thoroughly
cooked so
that we do not
serve raw
food
 After
cupcakes are
decorated,
they should
be stored in a
fridge or
freezer until
serving time
 Time served  Temperature  Use a  Time served
Monitor Critical should be should be toothpick to should be
Control Points monitored so checked often ensure that monitored to
that hasty hats using a clean the cupcake is ensure fruit is
are not left out and sanitized thoroughly not kept out
longer than 2 thermometer. cooked before for longer
hours removing than 2 hours
from the oven  Fruit will be
served as
needed, so
fruit not
being served
should be
kept on ice
 If time left out  If smokies are  If cupcakes  If fruit is kept
Corrective Action exceeds 2 not at ideal are not out too long,
hours, hasty temperature, cooked all the it should be
hats should be place back in way, return to discarded
discarded oven until the oven until
immediately. desired they are done
 Crock pot temperature
temperature is reached
should be  If at any point
checked the
frequently to temperature
ensure proper drops below
heating 140°F when
being held,
notify
management
immediately,
as they can
only sit in the
danger zone
for 2 hours
before they
are no longer
serveable.
Time Plan
Cupcakes
Cooking time per batch: 20-25 minutes
Batches needed to be prepped: 63
Number of cooking stations: 12
Each station should prep: 5 batches, with 3 stations doing 6
Estimated baking time: 2 hr. 30 min.

Frosting
Cooking time per batch: About 10 minutes
Batches needed to be prepped: 63
Number of cooking stations: 12
Each station should prep: 5 batches, with 3 station doing 6
Estimated baking time: 50-60 minutes

Pecan Pie Filling


Cooking time per batch: About 20 minutes
Batches needed to be prepped: 6
Number of cooking stations: 6
Each station should prep: 1 batch
Estimated baking time: 20 minutes

Hasty Hats
Cooking time per batch: 3 minutes
Batches needed to be prepped: 100
Number of cooking stations: 12
Each station should prep: 8 batches, with 4 stations doing 9
Estimated baking time: 27 minutes

Pigs in a Blanket (Dough)


Cooking time per batch: 12-15 minutes
Batches needed to be prepped: 47
Number of cooking stations: 12
Each station should prep: 11 stations doing 4, with 1 station doing 3
Estimated baking time: 60 minutes

Fruit
Cooking time per batch: N/A
Batches needed to be prepped: 5 watermelons
Number of cooking stations: 12
Each station should prep: 2 stations per watermelon
Estimated baking time: N/A (Fruit needs to be scooped with melon baller)

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